|I made this cod with sweet peppers and olives following a NYT Cooking recipe. Excellent.|
The following is taken from, and edited from, the New York Times website.
The New York Times has done it. The newspaper erected a paywall around many of the recipes, collections and features offered on its Cooking website. Readers are being asked to pay for a subscription in order to access the Cooking site.
Here's the scoop: subscribers to The Times have access to Cooking. Those who are not subscribers to the newspaper will receive a free, 28-day trial subscription to Cooking, at the end of which they will be asked to subscribe. A subscription to Cooking costs $5 a month.
The newspaper posted this change in policy saying:
"It is a core belief of The New York Times that we produce journalism good enough that people are willing to pay for it. That journalism includes our recipes and instruction here on Cooking, and the digital features we use to support them on all your devices . . . "
The newspaper went on to explain that it did not make the decision to charge for access to Cooking without a lot of thought. Giving readers access to the very best recipes in the world, along with the ability to save and organize them, and to use them on whatever device they wanted to, with accompanying instruction to make them delicious, every time, is expensive. It would be great to be able to continue to provide all that for free forever but that is simply not possible.
Times writers travel ceaselessly, cook every day and test recipes relentlessly. Photographs are taken and videos made to help readers make cooking, and planning, and shopping for meals easier, more enjoyable, and yes, even fun.
Paid subscriptions will help the New York Times to continue to do just that.